YIELD Makes 4 servings
Wild rice is not actually a rice at all but a grass native to the Great Lakes region. Its chewy texture and nutty flavor distinguish it as arguably the most flavorful grain in the pantry.
INGREDIENTS
1 can (about 14 ounces) fat-free reduced-sodium chicken broth plus water to measure 3 cups 3/4 cup wild rice, rinsed 1 cup orange juice 2 tablespoons reduced-sodium teriyaki sauce 1 teaspoon cornstarch 1 teaspoon honey 2 cloves garlic, minced 3/4 pound boneless skinless chicken thighs, cut into thin strips Nonstick cooking spray 1/4 cup dried currants 1 orange, peeled and separated into segments 8 ounces (2-1/2 to 3 cups) fresh snow peas or 1 package (8 ounces) frozen snow peas, thawed 3 teaspoons grated orange peel, divided 3 green onions, thinly sliced diagonally 1/3 cup chopped fresh cilantroPREPARATION:
- Combine chicken broth mixture and rice in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 45 to 55 minutes or until rice is tender. Drain off any excess liquid. Keep warm.
- Blend orange juice, teriyaki sauce, cornstarch, honey and garlic in small bowl until smooth.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Pour orange juice mixture and currants into skillet; boil, uncovered, 3 minutes. Add orange segments, snow peas and 1-1/2 teaspoons orange peel. Cook and stir 2 minutes or until heated through. Stir in onions and cilantro. Spoon over rice. Sprinkle with remaining 1-1/2 teaspoons orange peel.